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Ingredients
Serves: 12

5/8 cup (150ml) warm water

1/2 cup (120g) tinned pumpkin puree

55g margarine

1/4 cup (30g) powdered milk

1/4 cup (55g) packed brown sugar

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon salt

1/8 teaspoon ground ginger

2 3/4 cups (375g) bread flour

2 1/4 teaspoons active dry yeast

DirectionsPreparation:45min › Cook:45min › Ready in:1hour30min

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.

To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf tin. Allow to rise in a warm spot until doubled in size. Bake in a preheated 180 degrees C oven for 35 to 45 minutes.

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Reviews and RatingsGlobal Ratings:

(94)

Reviews in English (78)

D

by DPBennett

69

After finding this recipe for Pumpkin Yeast Bread I read all the reviews and decided to adjust some of the ingredients. I increased the yeast to 1 Tablespoon and added 1/8 teaspoon of cloves. The rest I followed exactly. Boy, did this come out of my bread machine beautifully. My family really loved it and wanted me to make it again. The second time also came out great. We love this bread.
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27 Oct 2007
(Review from Allrecipes USA and Canada)

A

by apurpleocean

40

i made this in my kitchenaid. used instant yeast,upped pumpkin to 1 cup and decreased the water to 2 T. this worked for me but you may need more or less water to make your dough workable.i then added everything but half the flour and mixed on speed 2 with the paddle attachment while adding rest of the flour in slowly. when everything is incorporated i switched to dough hook and kneaded on speed 4 for about 7 minutes. let rise in a greased bowl till doubled then shaped into a pumpkin. let rise until doubled then egg glazed it scored it from top to bottom to resemble the lines on a pumpkin.then added poppy seeds to the scores to make the lines stand out. my kids loved it. forgot, i used butter instead of margarine.EDIT: just wanted to give an idea of how i shaped this. first i cut off a small handleful of dough for the stem and rolled it into a cylinder then twisted it a little. then took remaining dough and shaped into a tight round. i then took my rolling pin , which has no handles and pushed it into the center of the dough till it touched the counter. it makes a little well for the stem to fit in. the dough will eventually rise and the stem will be sitting up high. stick the stem inside the well and let dough rise. i hope this helps..not the best person to explain things
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16 Oct 2009
(Review from Allrecipes USA and Canada)

T

by Tasneem

28

I have a Toastmaster Bread and Dessert Maker and I put this on the basic setting. It rose about halfway and then sank, and came out only partially cooked. It was awful. Part of the problem is the recipe simply states "margarine" but doesn't say if the margarine is to be cut, softened, or melted for the recipe or if butter may be substituted. I used softened butter and that obviously didn't work. Clarification is needed by the author.
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13 Nov 2000
(Review from Allrecipes USA and Canada)